RECIPE TITLE "Layered Bean Dip Recipe"
Source: Cooking at a Glance - Vegetables & Grains,
Courtesy of Cooking.com
Serves 10 as a first course---easy
Save time in the preparation of this popular Mexican dip by cooking the beans one day ahead. Let them cool to room temperature, then cover and chill them overnight.
5 oz dried black or red kidney beans
64 fl oz cold water
1 onion, chopped
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 cloves garlic, minced
1/4 teaspoon pepper
6 oz shredded lettuce
2 1/2 oz sliced pitted black olives
3 ripe avocados, peeled and pitted
5 fl oz fresh salsa
4 oz shredded cheddar or mild melting cheese
Fresh coriander or parsley sprigs
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| RECIPE METHOD
Rinse beans. In a 2 qt saucepan combine uncooked beans and 32 fl oz of the cold water. Bring to boiling; reduce heat. Simmer for 2 minutes; remove from heat. Cover and let stand for 1 hour. (Or, omit simmering; soak beans in 32 fl oz cold water in a covered 2 qt saucepan overnight.) Drain and rinse beans. (If using red kidney beans, boil 10 minutes in water to cover, then drain again.) Return beans to pan with 32 fl oz fresh water. Add onion. Bring to boiling; reduce heat. Cover and simmer for 1-1 1/2 hours, or till beans are tender, stirring occasionally.
Drain beans, if necessary; place in a blender container or food processor bowl. Add salt, cumin, garlic, and pepper. Cover and blend or process till smooth. Cool bean mixture.
Line a platter with shredded lettuce. Spread or spoon bean mixture onto lettuce. Sprinkle olives over beans. Mash the avocados; stir in 2 tablespoons of the salsa and spread mixture over olives. Spoon on remaining salsa. Sprinkle with cheese. Garnish with coriander or parsley. Serve with corn chips.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
| Nutrition Facts
Serves 10 as a first course
Facts per Serving
Calories: 210 Fat: 14g Carbohydrates: 16g
Cholesterol: 12mg Sodium: 315mg Protein: 8g
Fiber: 6g % Cal. from Fat: 60% % Cal. from Carbs: 30%
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